This delicious and filling cold meal is perfect for picnics! The quinoa and the chopped walnuts add plenty of protein AND there are lots of chopped and grated veggies in there.
1 cup of cooked quinoa, chilled
½ cup chopped walnuts
2 cups of finely chopped or grated vegetables (the version shown here has celery, parsley, grated carrot, green onion, red bell pepper and radish)
Half of a lemon (with seeds removed)
2 teaspoons pepper
1 teaspoon salt
½ teaspoon garlic powder OR one clove fresh garlic, crushed
½ teaspoon dried basil
2 tablespoons olive oil
4 medium whole tomatoes
Prepare the quinoa salad:
Place quinoa in large mixing bowl.
Stir in walnuts and chopped / grated vegetables
Squeeze lemon juice into the bowl.
Add in the olive oil.
Add the pepper, salt, garlic and basil.
Stir until well blended.
Chill for at least one hour.
Prepare the tomatoes:
Make 3 cuts into each tomato, being careful to leave the bottom intact (in other words, do NOT cut all the way through).
Stuff each tomato with the quinoa salad mixture.
NOTE: The quinoa salad may also be enjoyed “as is”, without the tomato!
Follow along with Rachel, BCF Program Coordinator, as she makes this recipe on our YouTube channel!
Written by: Jenny Favret, M.S., R.D., and L.D.N.
Nutritionist, Duke Pediatrics Healthy Lifestyles Program